Cheesy Creamed Spinach

Cheesy Creamed Spinach is rich, velvety, and absolutely loaded with flavor. With tender spinach folded into a creamy, garlicky cheese sauce, it’s the kind of comforting side dish I find myself reaching for over and over again. Whether I’m serving it alongside steak, chicken, or as part of a holiday spread, it never fails to impress.

Why You’ll Love This Recipe

I love this recipe because it transforms simple spinach into a luxurious side that feels indulgent yet comes together quickly. The blend of cheeses, cream, and garlic makes it creamy and flavorful, while still letting the spinach shine. It’s easy to make, reheats beautifully, and is always a crowd-pleaser—even among those who usually skip the greens.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Fresh spinach (or frozen, thawed and drained well)

• Butter

• Garlic, minced

• All-purpose flour

• Milk or half-and-half

• Heavy cream

• Cream cheese

• Shredded mozzarella or Monterey Jack

• Grated Parmesan cheese

• Salt

• Black pepper

• Nutmeg (optional, for warmth and depth)

directions

1. I sauté fresh spinach in a large skillet with a touch of oil or butter until wilted, then set it aside to drain excess moisture. If using frozen spinach, I thaw and squeeze out as much liquid as possible.

2. In the same skillet, I melt butter over medium heat and sauté the garlic until fragrant—about 30 seconds.

3. I sprinkle in the flour and whisk it for 1–2 minutes to form a light roux.

4. I gradually whisk in milk and cream, stirring constantly until smooth and thickened, about 3–4 minutes.

5. I lower the heat and stir in cream cheese, Parmesan, and mozzarella until melted and fully incorporated.

6. I season with salt, pepper, and a pinch of nutmeg if I want extra richness.

7. I fold in the cooked spinach and stir everything together until creamy and well combined.

8. I let it simmer for another minute or two, then serve warm.

Servings and timing

This recipe makes about 4–6 servings as a side and takes around 10 minutes to prep and 15–20 minutes to cook, so it’s ready in under 30 minutes.

Variations

Sometimes I add a pinch of red pepper flakes for heat or swap out the mozzarella for fontina or Gruyère for a deeper, nutty flavor. For a baked version, I transfer everything to a dish, top with extra cheese, and broil it for 2–3 minutes until bubbly and golden.

storage/reheating

Leftovers keep well in the fridge for up to 3 days. I reheat it gently on the stovetop or in the microwave with a splash of milk or cream to bring back its silky texture. It can also be frozen, though the texture may change slightly.

FAQs

Can I use frozen spinach?

Yes, I use frozen spinach often. I just make sure to thaw and squeeze out as much water as possible before adding it to the sauce.

Is this gluten-free?

It’s not by default, but I can easily make it gluten-free by using a gluten-free flour blend or cornstarch to thicken the sauce.

What can I serve this with?

It’s amazing with roasted chicken, grilled steak, salmon, or even spooned over baked potatoes or pasta.

Can I make this ahead of time?

Yes, I make it ahead and reheat gently before serving. I sometimes freshen it up with a sprinkle of cheese or splash of cream while reheating.

How do I make it lighter?

I’ve used milk instead of cream, light cream cheese, and less butter for a lighter version. It’s still creamy and delicious, just not as rich.

Conclusion

Cheesy Creamed Spinach is the perfect side when I want something warm, comforting, and a little bit decadent. The creamy, garlicky sauce and melty cheese take spinach to the next level, making this a staple recipe I return to again and again. Whether it’s a weeknight dinner or holiday table, this dish always delivers.